Chicken Creole: Another NOLA Recipe

Chicken Creole: Another NOLA Recipe

I just can’t enough of this creole cooking! The flavours are amazing and all of the recipes I have been trying are simple, quick and make filling meals good for lunch or supper! It’s been a week now, as I write this, that I have been home from New Orleans. I’ve been able to make Red Beans and Rice and make a Sazerac cocktail for Eric and now I am making Chicken Creole!

Chicken Creole

This recipe is from the New Orleans Cooking School cookbook, however I have adjusted it slightly by using chicken breasts instead of a whole chicken and I am using butter instead of lard. The ingredients of Chicken Creole include the Cajun or Creole trinity. The trinity is the base for many Cajun or Creole dishes and consists of onion, celery and green pepper – check out my gumbo recipe for more on the trinity. Other ingredients include butter and flour to make a roux, chicken, Joe’s Stuff Creole seasoning, other seasonings, green onion, garlic and tomato sauce. 

Chicken Creole

Start by melting the butter in a large pot. Add the chicken and sauté until browned, about 10 minutes or so. Remove chicken and set aside. Add the flour to the melted butter and make a roux. In Cajun and Creole cooking, a roux is typically made with lard or bacon dripping instead of butter, and in the French cuisine is made with butter. I am mixing things up a little here by using butter, but the end result is still delicious, I promise! If you have bacon drippings or lard, definitely use that! 

Keep stirring the butter and flour mix constantly over medium heat until the roux turns a dark brown, which is another characteristic of Cajun and Creole cooking. 

Once your roux is the desired colour, add in the trinity and garlic. Sauté the vegetables until they become slightly transparent, about 5 to 7 minutes. 

Add back the chicken breast, chicken stock, tomato sauce, brown sugar and seasonings and let simmer for 15 – 20 minutes.

Chicken Creole

Add green onions and let simmer for another 5 minutes. Serve over rice and enjoy!! 

Chicken Creole

Want more Southern Cooking? I have a huge round-up of tonnes of recipes here!

Chicken Creole
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Ingredients
  1. 2-3 chicken breasts, cut into chunks
  2. 2 tbsp butter (use lard or bacon drippings if you want!)
  3. 2 tbsp flour
  4. 3 cups of Creole/Cajun trinity (1 cup each of chopped onion, celery and green pepper)
  5. 3-4 garlic cloves, chopped
  6. 1 tbsp Joe's Stuff Creole seasoning
  7. 1 tsp basil
  8. 1/2 tsp thyme
  9. 1 bay leaf
  10. 1 can (14 oz / 398 mL) tomato sauce
  11. 1 cup chicken stock
  12. 1/4 cup green onion
Instructions
  1. Melt the butter in a large pot. Add the chicken and sauté until browned, about 10 minutes. Remove chicken and set aside.
  2. Add flour to the melted butter and make a roux. Keep stirring the butter and flour mix constantly over medium heat until the roux turns a dark brown.
  3. Once your roux is the desired colour, add in the trinity and garlic. Sauté the vegetables until they become slightly transparent, 5 to 7 minutes.
  4. Add back the chicken breast, chicken stock, tomato sauce, brown sugar and seasonings and let simmer for 15 - 20 minutes.
  5. Add green onions and let simmer for another 5 minutes. Serve over rice and enjoy!!
Chews and Brews http://www.chewsandbrews.ca/
Chicken Creole

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